I based this off an allrecipe.com recipe. I added some panko bread crumbs and garlic since all chicken must have garlic at our house. With the Parmesan combined with paprika and garlic, you get a tasty main dish.

Rating

I’m having a really good cooking month. Another solid 5. Also makes a great leftover.

Notes: There is enough coating for four breasts, but I only had three, so the pictures are of three large breasts, but the recipe will say four so you can scale it correctly.

Grate 1/2 cup of fresh Parmesan. Fresh is better but use pre-grated if necessary.

Prep a baking pan. Aluminum foil for easy clean up, a rack to help crisp all sides and a good spray of PAM. If you don’t have the rack, just spray or oil the foil.

Set up a dredge line with one egg whipped in pan one. In pan two, add 1/4 c AP flour, 1/4 cup Panko breadcrumbs, 1/2 cup grated Parmesan cheese, 2 t paprika and 1/2 t each of salt, pepper and garlic powder. Dip the chicken breast in the egg, coat well and shank off excess.

Dip the chicken in the breading mixture and pat it on. Shake off the excess. Place on the prepared rack

Add a little extra topping to each breast. Give them a light spray of PAM. Bake until internal temp of 165. About 35 minutes.

If you like this recipe or find it useful, the pleasure of a nice 4 or 5 rating would be greatly appreciated. Especially any recipe that has no rating please. Thank You and have a great day.

Oven Baked Parmesan Paprika Skinless Boneless Chicken Breast

Votes: 4 Rating: 4 You:

Rate this recipe!

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You can never have too many great chicken recipes. Put this one up there with the best you have. It has it all: wonderful spicy Parmesan taste, great texture, moist and oh so easy.

CourseMain Course

CuisineAmerican

Servings

Prep Time

4servings

10minutes

Cook Time

35minutes

Servings

Prep Time

4servings

10minutes

Cook Time

35minutes

Oven Baked Parmesan Paprika Skinless Boneless Chicken Breast

Votes: 4 Rating: 4 You:

Rate this recipe!

Print Recipe

You can never have too many great chicken recipes. Put this one up there with the best you have. It has it all: wonderful spicy Parmesan taste, great texture, moist and oh so easy.

CourseMain Course

CuisineAmerican

Servings

Prep Time

4servings

10minutes

Cook Time

35minutes

Servings

Prep Time

4servings

10minutes

Cook Time

35minutes

Ingredients

4skinless boneless chicken breasts trimmed

1/2cupParmesan cheesegrated - fresh if possible

1/4cupAP flour

1/4cupPanko bread crumbs

2teaspoonspaprika

1/2teaspoonsalt

1/2teaspoonpepper

1/2teaspoongarlic powder

1egg

Servings: servings

Units:

Instructions

Preheat oven to 350 convection.

Trim and pat dry 3-4 skinless boneless chicken breasts

Grate 1/2 cup of fresh Parmesan. Fresh is better but use grated if necessary.

Prep a baking pan. Aluminum foil for easy clean up, a rack to help crisp all sides and a good spray of PAM. If you don’t have the rack, just spray or oil the foil.

Set up a dredge line with one egg whipped in pan one. In pan two, add 1/4 c AP flour, 1/4 cup Panko breadcrumbs, 1/2 cup grated Parmesan cheese, 2 t paprika and 1/2 t each of salt, pepper and garlic powder. Dip the chicken breast in the egg, coat well and shank off excess.

Dip the chicken in the breading mixture and pat it on. Shake off the excess. Place on the prepared rack.

Add a little extra topping to each breast. Give them a light spray of PAM. Bake until internal temp of 165. About 35 minutes.

Last Updated July 3, 2016

Nutrition Facts

Oven Baked Parmesan Paprika Skinless Boneless Chicken Breast

Amount Per Serving

Calories 229Calories from Fat 54

% Daily Value*

Total Fat 6g9%

Saturated Fat 3g15%

Polyunsaturated Fat 0.4g

Monounsaturated Fat 2g

Cholesterol 134mg45%

Sodium 540mg23%

Potassium 44mg1%

Total Carbohydrates 12g4%

Dietary Fiber 0.3g1%

Sugars 0.5g

Protein 32g64%

Vitamin A7%

Vitamin C0.1%

Calcium15%

Iron5%

* Percent Daily Values are based on a 2000 calorie diet.

All nutritional information are estimates and can vary from your actual results. This is home cooking and there are many variables. To taste ingredients such as salt will be my estimate of the average used.

Can you please tell me how you get the chicken to come out golden? I have followed the recipe exactly and my chicken although cooked was white. Not at all the nice golden colour as on your picture. Help!

Hi Alana, The answer is the oven. I have two, these are from the KitchenAid convection obviously. The JennAir convection would not be as brown. Same recipe, same temp and same time. I move back and forth but if I want that nice brown picture for the blog I try to use the KitchenAid but it take longer to preheat. If I’m using an oven that tends to brown less, I put it higher in the oven or I will turn the broiler on for a minute or two at the end… I like brown crunchy also. DrDan

First time that I saw a “method of baking”. Seriously, I thought the oil that you put in the baking pan would pop when it’s hot already in the oven! Kudos to you, your chicken breast looks like it’s drenched in oil and not simply baked.-

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